I first learned about spaghetti squash when I was in college and it has been a favorite of mine ever since! Not only is it delicious, but it’s a great alternative to pasta. In season now!
1 spaghetti squash
2 garlic cloves, minced
1 can 28oz diced tomatoes
1 jar Prego
1/4 cup Parmesan cheese, shredded
Preheat oven to 350*. Cut off the top and bottom of squash. Then, slice in half lengthwise. Remove all seeds. Line baking dish with foil. Place squash, cut side down on baking dish. Use a fork to pierce the squash in several places. Bake for 30-45 minutes, or until a fork can be easily inserted without resistance. While squash is baking, combine the garlic, tomatoes and Prego sauce and heat. When squash is done baking, turn over and use a fork to scrape the inside into spaghetti-like strands. Serve on a plate and top with sauce and cheese. Serve immediately.
Don’t forget to add love, it makes all the difference!